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users rating3.5/4

Very few of the classics belong to any chef...they belong to the peasants that created them. I thank Mario for bringing this recipe to us, from wherever he found it - doesn't matter. And thanks to Epicurios for putting it out here. This is a fine, fine recipe. I am first generation Italian. I grew up with the ¿real deal¿ and this is it. It¿s a base recipe - meaning you build on it if you want (I added potatoes to mine, which I like cooked firm). A little EVOO, white onion, red pepper flakes, capers, canned tomatoes (my mother still cans her own hand-picked tomatoes and sends them to me), salt, rehydrated salt cod, chopped parsley, and chopped mint. You know, life just doesn't get any better than this! This is an easy 4 forks; it's easy to make, takes no time, hardly any prep, and full of rich flavors. I only open a jar of my mother's tomatoes on special occasions or for special recipes. This recipe was worthy of a jar of moms tomatoes. If you want, do away with the capers and replace them with Kalamata olives. Sweeten it up with raisons if you like. Use fresh Serrano peppers instead of flakes. Add potatoes like I did if you want that, or broccoli if you want a veggie in there. The fish really does only take five minutes, so watch the order of things; potatoes take about 10-15 minutes, broccoli only a few minutes, and so on. Recipes like this just make me happy. What a great dish. This dish brings back such wonderful memories. V...

Very few of the classics belong to any chef...they belong to the peasants that created them. I thank Mario for bringing this recipe to us, from wherever he found it ¿ doesn¿t matter. This is a fine, fine recipe. I am first generation Italian. I grew up with the ¿real deal¿ and this is it. It¿s a base recipe ¿ meaning you build on it if you want (I added potatoes to mine, which I like cooked firm). A little EVOO, white onion, red pepper flakes, capers, canned tomatoes (my mother still cans her own hand-picked tomatoes and sends them to me), salt, rehydrated salt cod, chopped parsley, and chopped mint. You know, life just doesn¿t get any better than this. This is an easy 4 forks. It¿s easy to make, takes no time, hardly any prep, and full of rich flavors. I only open a jar of my mother¿s tomatoes on special occasions or for special recipes, this recipe was worthy of a jar of moms tomatoes. If you want, do away with the capers and replace them with Kalamata olives. Sweeten it up with raisons if you like. Use fresh Serrano peppers instead of flakes. Add potatoes like I did if you want that, or broccoli if you want a veggie in there. Recipes like this just make me happy. What a great dish. V¿

I've been making this for years. I got
the recipe from my grandmother who made
it every Christmas eve. She was eighty
when she died in 1975. Shame on her for
ripping off Mario Batali. My point is
that Mario Baltali (while a great chef)
basically markets what's been tried and
proven. He pretty much depends on the
naivete of people like those who have
posted here to establish his reputation
as a culinary visionary.

Made this a few nights ago: I cut the baccalà a little smaller than in the recipe, and used cayenne pepper instead of flakes, but it was very tasty. Was a *little* too salty but had sauteed some potatoes which absorbed the saltiness. Excellent recipe.